Garden salmon salad
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Garden salmon salad

By Esther Clark

Choose a lighter lunch with this easy, no-cook salmon salad packed with courgettes, peas, pea shoots and radishes. It's healthy and takes just 15 minutes to prepare

  • Prep:15 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 434
  • fat 31g
  • saturates 5g
  • carbs 6g
  • sugars 3g
  • fibre 3g
  • protein 30g
  • salt 0.2g

Ingredients

  • 2 courgettes
  • 100g fresh shelled peas
  • 8 radishes, halved
  • 3 tbsp rapeseed oil
  • 1 large lemon, zested and juiced
  • 2 tbsp fat-free natural yogurt
  • 75g pea shoots
  • 4 poached salmon fillets, skin removed and flaked into large chunks
  • 2 tbsp mixed seeds
  • 1⁄2 small bunch dill, fronds picked

Method

  1. Cut the courgettes into long thin strips using a peeler, and discard the soft, seeded core. Toss the courgette ribbons, peas and radishes together in a large bowl. Whisk the oil, lemon zest and juice, and yogurt together, then toss with the veg.

  2. Put the pea shoots, dressed veg and large flakes of salmon on a large platter. Finish with a good grinding of black pepper, and scatter over the mixed seeds and dill to serve.

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